Candied sugar has its origins in Iran. Islamic writers in the first half of the 9th century described the production of candy sugar, where crystals were grown as a result of cooling supersaturated sugar solutions. In order to accelerate crystallization, confectioners later learned to immerse small twigs in the solution for the crystals to grow on. Today the sugar solution is colored with food coloring and is sometimes scented with ambergris or flower essence. Rock candy is often dissolved in tea. But modern bakers have gotten creative and made a plethora of beautiful and clever decorative uses for sparkling rock candy. Perhaps this gallery of ideas will inspire you too!